Five Minute Lemon-Poppy Seed Cake

I read a recipe a while back about a chocolate cake that was cooked in 3 minutes in the microwave. I didn't really believe it, but I tried it out and then proceeded to alter it to suit my own tastes because I thought it was too heavy and the texture was a bit wonky - if decent for an instant chocolate fix at 12:00 in the morning. Still, the unpleasant texture just became more pronounced as I experimented with vanilla variations. At last, here is my 5-minute lemon-poppy seed cake that rises beautifully and is light and airy - unlike the chocolate cake.

• Preparation Time: 2 mins
• Cooking Time: 3 mins
• Total Time: 5 mins
• Calories: 407 Calories

Ingredients

• 1 egg
• ½ teaspoon baking soda
• ¼ cup white sugar
• 1 teaspoon lemon extract
• ¼ cup all-purpose flour
• 1 tablespoon poppy seeds
• 3 tablespoons vegetable oil
• 3 tablespoons buttermilk

Recipe Instructions

Step 1

Whisk flour, sugar, buttermilk, vegetable oil, baking soda, poppy seeds, and lemon extract together in a bowl until smooth. Beat in the egg. Pour batter into a large microwave-safe glass or ceramic mug or cereal bowl.

Step 2

Heat in the microwave on high until a toothpick inserted into the center comes out clean, about 3 minutes.